|
||||||||
lamb advice wanted |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Dec 2007
Posts: 3,913
|
lamb advice wanted
Hi
After reading about some people who have cooked joints in their slow cookers and saying it makes the meat nice, I would like to try it. I have a leg of lamb, what should I do with it? Do you put it in with some water, or in dry, with vegetables, or gravy, or stuffing, or anything else?Or just on its own?With oil on it? Thanks for the advice in advance. |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Feb 2005
Posts: 431
|
I have cooked lamb shanks in my slow cooker with tinned chopped tomatoes, chopped onions,carrots,celery and a couple of spoonfuls of redcurrent jelly. It came out really tender and tasty. Am sure the leg of lamb would work just as well.
|
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Mar 2004
Location: Manchester
Posts: 3,113
|
I would do it this way :
dice the veg and put in first (that is to say at the bottom) - some people say sautee them first, but I never bother joint on top (you may need to trim the excess fat first) - brown it in a pan if you want - again I don't bother cover with stock (add whatever you like by way of additional flavouring, you could go with a lamb oxo, a little mint, or some rosemary or mixed herbs, course grain mustard etc) The stock doesn't actually need to cover the joint entirely but I would say go at least half way up the joint (and all over the veg) You can either thicken the sauce in the slow cooker (add some cornflour solution (2 heaped teaspoons cornflour in a cup, half fill with cold water and mix well so that it looks like watery milk), or gravy powder) and turn the slow cooker up for about the last half hour, or when the joint is cooked tip the liquid into a saucepan and thicken (again with cornflour solution or gravy powder). You may find that you have gallons more gravy than you want so keep whatever you don't use (along with any left over veg - I always seem to add far too much) and keep it for making into soup. The key is trial and error, I always found that my gravy/sauces were too wishy washy so ended up thickening them in a pan, but usually get them spot on straight off now. The meat should come out really tender. As for cooking time I would probably do it for about 6 hours (it probably doesn't need anything like that long. |
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Aug 2005
Location: ♀ Hampshire
Posts: 5,309
|
Make slits in it and stud it with slices of garlic & sprigs of Rosemary - then brown it in a pan.
Put a thinly sliced onion & a tin of tomatoes in the slow cooker - place the lamb on top then cook on low for about 8 hours. Serve any way you wish - its great with mash, but my favourite way is to shred the lamb off the bone, mix into the sauce and then toss into a huge bowl of pasta with loads of parmesan grated over the top
|
|
|
|
|
|
#5 |
|
Inactive Member
Join Date: Jan 2008
Posts: 349
|
I just bung it in with some salt and pepper on it and let it cook in it's own juices for about 6-8 hours.
|
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Jan 2008
Location: Yorkshire
Posts: 546
|
Quote:
Make slits in it and stud it with slices of garlic & sprigs of Rosemary - then brown it in a pan.
Put a thinly sliced onion & a tin of tomatoes in the slow cooker - place the lamb on top then cook on low for about 8 hours. Serve any way you wish - its great with mash, but my favourite way is to shred the lamb off the bone, mix into the sauce and then toss into a huge bowl of pasta with loads of parmesan grated over the top ![]() Sounds utterly delicious, fancy coming over and making it for me? I'll provide the wine and dessert
|
|
|
|
|
|
#7 |
|
Forum Member
Join Date: Jun 2003
Location: Suffolk
Posts: 21,393
|
I have cooked lamb in the slow cooker - and slowly in a conventional oven. I prefer the oven with lamb.
I tend to put it in a large roasting tray with some water, garlic, onions and herbs. I cover the tray with foil, and put it in the oven at the lowest heat for about 10hrs. It literally falls off the bone, and the water can be used for the gravy as it has all the yummy meat juices in it. Just add bisto. |
|
|
|
|
#8 |
|
Forum Member
Join Date: Dec 2007
Posts: 3,913
|
Thanks for all the advice, in the end I have put it in the slow cooker on a bed of veg and tinned tomatoes, covered with a gravy of red wine, lamb and beef oxo, mixed herbs mint sauce and redcurrant jelly, as per various suggestions, and will put it on high till tonight, then on low overnight, and see how it turns out!
I can't wait, I hope it works well! edit i put a little oil on the top of the lamb which was not in the gravy, and added some stuffing mix to the gravy (in lieu of real onions) |
|
|
|
|
|
#9 |
|
Forum Member
Join Date: Dec 2007
Posts: 3,913
|
well i cooked it for a further night as it was still tough after all that but the next day it was literally falling off the bone and was lovely.
However, I think now I agree with the person who says it actually tastes better in the conventional oven. Next I shall try it with chicken. |
|
|
|
|
|
#10 |
|
Forum Member
Join Date: Nov 2006
Location: East London
Posts: 14,258
|
Just another thought.....Before you slow cooker it......why not marinate the day before.....make cuts and rub a mixture of Lemon,olive oil,crushed garlic ......cinnamon,oregano,rosemary. Leave overnight....next day..slow cooker it with some parboiled sliced potatoes at the bottom with the lamb on top......bit like greek dish kleftiko.....Cook it for ages!!!!
![]() Although lamb shanks would work better for this receipe....... |
|
|
|
|
|
#11 |
|
Forum Member
Join Date: Nov 2006
Location: East London
Posts: 14,258
|
I have cooked the Lamb dish that you have to order in an indian restaurant at least 48hrs!! It Fabulous.......you can just spoon the lamb from the bone!!!!! Take a bit of time and preparing but if you are having a very special meal it is wonderful!
![]()
|
|
|
|
|
|
#12 |
|
Posts: n/a
|
Baby lamb shanks on a bed of sauteed onions and canneloni beans, lamb oxo gravy and cook it slowly all day, about 8 hours. It's smashing. I bought some lamb shanks in Sainsburys this morning for tea on Sunday.
|
|
|
|
#13 |
|
Forum Member
Join Date: Nov 2006
Location: East London
Posts: 14,258
|
Quote:
Baby lamb shanks on a bed of sauteed onions and canneloni beans, lamb oxo gravy and cook it slowly all day, about 8 hours. It's smashing. I bought some lamb shanks in Sainsburys this morning for tea on Sunday.
|
|
|
|
|
|
#14 |
|
Forum Member
Join Date: Jul 2005
Posts: 17,127
|
Quote:
I have cooked the Lamb dish that you have to order in an indian restaurant at least 48hrs!! It Fabulous.......you can just spoon the lamb from the bone!!!!! Take a bit of time and preparing but if you are having a very special meal it is wonderful!
![]() ![]() ![]() Cone on dolly, put us (well, me, mainly) out of our misery. Please.
|
|
|
|
|
|
#15 |
|
Forum Member
Join Date: Nov 2006
Location: East London
Posts: 14,258
|
Quote:
You can't say that and not give us the recipe!
![]() Cone on dolly, put us (well, me, mainly) out of our misery. Please. ![]() Recipe for Raan 6 OR 7lb Leg of Lamb (Trimmed of fat) 4oz Fresh Root ginger peeled and chopped 12 Large garlic cloves peeled thinly pared rind of 1 lemon 5 tbls lemon juice 2 tsp cummin seeds seeds from 6 cardamon pods 8 whole cloves 1 tsp turmeric 1 1/2 tsp hot chilli powder 1 tbls salt * I dont use that much 5 oz unblanched almonds 4 tbls sof brown sugar 10fl oz yogurt 1/2 tsp saffron threads siajed ub 2 tbls of boiling water Prick the leg of lamb all over with a fork. With a sharp knife make several deep gashes in the flesh. Place the lamb in a large deep roasting dish. Set aside Place the ginger,garlic,lemon rind and juce, cumin seed,cardamom seeds,cloves,turmeric,chilli powder and salt in a blender.Blend at high speed until the ingredients are pureed. Scrape the puree out of the blender and spread it all over the lamb Set aside for 1hr Meanwhile put the almonds, 2 tablespoons of the sugar and half the yogurt into the blender. Blend at high speed until the mixture becomes a thick puree Scrape the puree into a small bowl and stir in the remaining yogurt. Spread the mixture all over the lamb on top of the spice puree Cover the tin well and place in fridge for 48 HOURS!! Preheat oven to hot 425f ,220c Gas mark7 Remove the roasting tin from fridge and llow the meat to come to room temp Sprinkle remaining brown sugar over the meat Place the tin in the oven and roast uncovered for 20mins Reduce oven to moderate (350f mark4 180c) cook for 1hr Reduce oven to low (325f,mark 3, 170c) Cover the tin and cook basting occasionally for 4 hours. Remove the tine from the oven. Using a large flat spoon and a fork, very carefully lift out the lamb and place it on a large piece of foil. Cover the meat completley and place back in oven Use either a bulb baster or metal spoon remove and discard any excess fat. Then stir in the saffron mixture. Place tin over moderate flame boil the sauce rapidly for 15 to 20mins or until it has reducedd by half. Remove Lamb from oven ,remove from foil place lamb on a warm serving dish and spoon the sauce over. Bloodywell enjoy!!! Pheww!! Let me know the end result!!!
|
|
|
|
|
|
#16 |
|
Forum Member
Join Date: Jul 2005
Posts: 17,127
|
Thanks for that. I have copied and pasted it for safekeeping and I am now just itching to try it! It is - as you said originally - a bit of an awesome undertaking, but I reckon I'm up to the challenge! Woooohooooo!!! Mr Butcher, here I come! I presume that this means you put the saffron in two tablespoons of boiling water? Quote:
1/2 tsp saffron threads siajed ub 2 tbls of boiling water
|
|
|
|
|
|
#17 |
|
Forum Member
Join Date: Nov 2006
Location: East London
Posts: 14,258
|
Quote:
Thanks for that.
I have copied and pasted it for safekeeping and I am now just itching to try it! It is - as you said originally - a bit of an awesome undertaking, but I reckon I'm up to the challenge! Woooohooooo!!! Mr Butcher, here I come! I presume that this means you put the saffron in two tablespoons of boiling water? |
|
|
|
|
|
#18 |
|
Forum Member
Join Date: Nov 2006
Location: East London
Posts: 14,258
|
Quote:
Thanks for that.
I have copied and pasted it for safekeeping and I am now just itching to try it! It is - as you said originally - a bit of an awesome undertaking, but I reckon I'm up to the challenge! Woooohooooo!!! Mr Butcher, here I come! I presume that this means you put the saffron in two tablespoons of boiling water? |
|
|
|
|
|
#19 |
|
Forum Member
Join Date: Jul 2003
Location: Fife
Posts: 13,810
|
If anyone fancies a nice leg of lamb, they're 1/3rd off in Sainsburys.
|
|
|
|
|
#20 |
|
Forum Member
Join Date: Nov 2006
Location: East London
Posts: 14,258
|
Quote:
If anyone fancies a nice leg of lamb, they're 1/3rd off in Sainsburys.
![]() I Just wanted to know if FM member tried the recipe.
|
|
|
|
![]() |
|
All times are GMT. The time now is 17:30.




